ketchup scaled

Here is a simple recipe from Pioneer Woman for homemade ketchup. Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries, 


2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 Medium Onion, Diced
1 can (28 Oz. Size) Peeled Whole Tomatoes
3 tbsp. Tomato Paste
1/3 c. Brown Sugar
1 tbsp. Molasses
1/3 c. Apple Cider Vinegar
1 tbsp. Worcestershire Sauce
1/2 tsp. Chili Powder
1/4 tsp. Powdered Ginger
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon


Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.

Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.

Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.


1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.